Ingredients

FOR THE PEAR FILLING

• 60 grams of sugar
• 2 teaspoons of cinnamon
• 600 grams of pears

DRY INGREDIENTS

• 235 grams of flour
• 15 grams of cocoa powder
• 170 grams of sugar
• 8 grams of baking powder
• 8 grams of baking soda

WET INGREDIENTS

• 80 ml of sunflower oil
• 110 ml of milk
• 4 eggs

TO DECORATE 

2 pears

Instructions

1. Begin by peeling and dicing the first 600 grams of pears. That is approximately 2-3 pears. In a pan at medium to low heat combine them with the sugar and cinnamon and allow them to sauté for a few minutes. If for some reason they get watery, add 1-2 teaspoons of corn starch and mix in really well, it will absorb all the water. Turn off the stove and set aside. 
2. In a bowl start by adding all the dry ingredients. Mix them well with a fork. 
3. Make a little circular well in the center and add the wet ingredients. Mix them as well with an electrical mixer at medium speed until a smooth and homogenous cream has formed. 
4. Proceed to add the pears that were sautéed. Mix them gently with a fork. 
5. Add half of  the cake batter to a progreased pan. 
6. Begin to bake at 340 F for 15 minutes.
7. In the mean time slice the two additional pears and place them on top of the Batter in the pan creating circular rows.
8. Add the other half of the batter. 
9. Bake for another 20 minutes or until the center is fully cooked (when entering a fork or a toothpick it will come out clean). 

Notes

Rice milk is a great non dairy substitute for the milk

Ingredients

• 2 puff pastry sheets
• 3 apples such o’henry or fuji
• 60 grams of sugar
• 60 grams of bread crumbs
• 50 grams butter
• 50 grams of raisins
• 50 grams of cashews 
• 1 spoonful of cinnamon
• zest of one lemon

Instructions

1. Preheat the oven at 380 degrees. 
2. Begin by coring and slicing the apples. I did 16 apple slices for each apple and I did not peel the apples but that can be an option if you prefer it as well.
3. Soak the raising in a little bit of water in a bowl while getting ready to prepare the rest of the ingredients. 
4. In a small pan melt 2 spoonfuls of butter, and then at a medium low heat, add the bread crumbs and allow them to toast. Stir the bread crumbs occasionally so that they can toast on all sides. Once done, turn off the stove and set aside. 
5. In a bowl add the sugar, cinnamon, lemon zest, and the crushed up macadamia nuts.
6. On a large metal baking sheet, place parchment paper and lay flat the first sheet of puff pastry. Coat with a thin later of butter followed by the bread crumbs. Spread evenly across the whole layer of puff pastry. 
7. Add the raising to the sugar mixture Then add the apples to the bowl with sugar and cinnamon. Mix them around. You’ll want to do this step last so that the sugar won’t start to melt and turn watery. 
8. Layer the apples on the puff pastry. Then sprinkle acrosss the remaining nuts and sugar and raisins. 
9. Top the strudel with the second sheet of puff pastry. 
10. Bake for 40 minutes in the oven making sure that the top and bottom are fully cooked and golden before removing from the oven. 
11. Serve warm. Enjoy over the next few days chilled or reheated if preferred. 

Notes

I purchased the puff pastry sheets from the freezer section at Trader Joe’s but regular stores also carry the Pepperidge brand in the freezer by the pies. 

For a more flavorful alternative, walnuts are also perfect. 

Ingredients

• 1 1/2 cups of flour
• 1/2 cup of sugar
• 1/4 cup of brown sugar
• 1 1/2 tsp. of baking powder
• 1 t. of cinnamon
• 1/2 tsp. of salt
• 1 tsp. of vanilla
• 1/2 cup of milk
• 1/3 cup of butter softened, even better if melted for 12 seconds in the microwave.
• 1 egg
• 1-2 finely chopped apples

Instructions

1. Preheat oven at 375 F or 180 C.
2. Wash, peel, and finely dice the apples.
3. Begin by adding all the dry ingredients down the salt. Mix gently with a fork to allow everything to blend in well. Create a small hole in the center like a volcano and add the wet ingredients. Using a mixer blend on low all the ingredients gently until they are well incorporated. Pause the mixer, add the apples and mix them in with a spoon or a spatula.
4. Grease a muffin tin or use muffin paper liners for a quicker and less messy job. Fill each muffin tin up to 3/4 of its capacity. If you over fill them they will come out during the baking process. Make sure no extra batter stick since any droplet will burn while cooking. Make also sure each muffin tin has an even amount of batter otherwise the muffins will not cook at the same pace and some may burn or undercook.
5. Bake for 20 minutes. If dealing with an oven that doesn’t bake evenly, rotate the muffins half the way through. To make sure muffins are ready, poke one of the muffins in the very center with a fork or a toothpick. If they come out clean the batter has fully cooked.
6. Place muffins on a metal or cork each and allow to cool for 5 minutes, then proceed to remove from our of the pan.
7. Enjoy!

Notes

Ghee and coconut oil are also great substitutes for this recipe. For added fiber use 3/4 cup of whole wheat flour and 3/4 cup of regular flour instead.